There’s something utterly irresistible about the combination of sweet, spicy, and savory flavors wrapped up in tender chicken meatballs. This Sticky Ginger Chicken Meatballs Recipe delivers all that magic in every bite, making it a weeknight winner or a crowd-pleaser any day of the week.

A white bowl shows a meal with three parts: at the bottom there is a layer of white rice with soft grains, on the left and center sit shiny brown meatballs with a sticky glaze, sprinkled with white and black sesame seeds and small green onion pieces, and on the right is a group of bright green broccoli florets with a fresh texture; the bowl sits on a white marbled surface with black chopsticks placed near the bowl's edge, and a small round dish with mixed white and black sesame seeds is near the top edge of the image, photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sticky Ginger Chicken Meatballs Recipe
Top Tip
How to Serve Sticky Ginger Chicken Meatballs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sticky Ginger Chicken Meatballs Recipe

Why You'll Love This Recipe

I’ve made these meatballs so many times that they feel like old friends in my kitchen. The balance of fresh ginger, a little heat from sriracha, and that sticky glaze that clings perfectly to each bite is what keeps me coming back to this Sticky Ginger Chicken Meatballs Recipe over and over.

Flavor Explosion: The ginger and sriracha combo gives each meatball a delightful spicy-sweet kick that’s never overpowering.
Healthy & Hearty: Made with ground chicken and almond flour, these meatballs are light yet satisfying – perfect for guilt-free eating.
Easy Cleanup: Baking the meatballs on a parchment-lined sheetpan keeps things simple and mess-free.
Great Make-Ahead: They reheat beautifully, making them ideal for meal prep or busy weeknights.

The image shows a white bowl filled with three layers: the bottom layer is white rice, the middle layer is bright green broccoli florets placed on one side, and the top layer consists of five shiny, dark brown glazed meatballs with sesame seeds and small green onion pieces sprinkled on them. The bowl sits on a light blue cloth with black chopsticks resting beside it on a white marbled surface. In the background, there is another white bowl with the same contents, and a pan with more glazed meatballs, all on the same white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe brings together fresh and pantry staples that blend perfectly to create juicy meatballs with a sticky, punchy glaze. The ingredients balance texture, flavor, and healthfulness so well. Here’s a quick run-through of the key players and why I love each one:

Flat lay of a mound of fresh ground chicken, a small mound of almond flour on a simple white plate, a few thin slices of bright green basil leaves, a small pile of grated vivid orange carrot, a handful of thinly sliced green onions with both white and green parts visible, a small white bowl filled with dark brown coconut aminos, another small white bowl with golden honey, a small white bowl containing clear pale rice vinegar, a small heap of vibrant red sriracha sauce on a white bowl, freshly grated pale yellow ginger root, a small white bowl with amber sesame oil, a cluster of whole uncracked brown eggs, a small white bowl filled with light beige garlic powder, a white bowl with salt crystals, a white bowl with ground black peppercorns, a fresh head of bright green broccoli, a bowl of fluffy white jasmine rice, and a scattering of small white sesame seeds all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground chicken: Lean but juicy, it forms the perfect base for tender meatballs without the heaviness of beef or pork.
Almond flour: Adds a subtle nutty flavor and keeps the meatballs light and moist without traditional breadcrumbs.
Fresh ginger: The star of the show, offering that bright, aromatic zing that wakes up your taste buds.
Fresh basil: A lovely herbal note that refreshes the dish and contrasts the bold glaze.
Carrot: Grated finely, it adds natural sweetness and moisture, plus a little texture.
Green onions: Bring mild onion flavor and freshness without overwhelming the meatballs.
Garlic powder: Deepens the savory dimension easily without the hassle of mincing fresh garlic.
Coconut aminos: A soy sauce alternative that offers umami depth with less sodium and a hint of sweetness.
Fish sauce: Adds complexity and that secret umami boost familiar in Asian cooking.
Sriracha: Controls the heat level and plays beautifully with the sweet honey glaze.
Salt & pepper: Essential for balancing all the flavors and seasoning the chicken properly.
Honey, rice vinegar, sesame oil (in the glaze): These bring the sticky, glossy coating with sweetness, tang, and that toasty sesame aroma that makes the dish so comforting.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of the Sticky Ginger Chicken Meatballs Recipe is how easily you can tweak it to fit your mood or dietary needs. I often play with the heat level or swap in what I have on hand without losing any of the magic.

Variation: I sometimes swap ground chicken for turkey or even a mix with pork for more richness — the glaze still works like a charm.
Less Heat: If you prefer milder flavors, simply reduce the sriracha in the glaze and meat mixture — it’s just as delicious without the kick.
Gluten-Free & Paleo: Using almond flour and coconut aminos keeps the recipe compliant for these diets, making it a versatile choice.
Veggie Boost: Feel free to grate some zucchini or finely chop mushrooms into the meatballs for extra moisture and veggies sneakily added in.

Step-by-Step: How I Make Sticky Ginger Chicken Meatballs Recipe

Step 1: Mix the Magic

Start by combining ground chicken, almond flour, fresh ginger, chopped basil, grated carrot, sliced green onions, garlic powder, coconut aminos, fish sauce, sriracha, salt, and pepper in a large bowl. I like to use my hands (washed, of course!) to gently but thoroughly mix everything — be careful not to overwork the meat or your meatballs might turn dense. A light touch here makes a tender bite every time.

Step 2: Shape with Love

For perfectly shaped meatballs, I dampen my hands with a little avocado oil to keep the mixture from sticking. Then, roll the mixture into roughly 2-inch balls — don’t worry about uniformity; rustic shapes are part of their charm. Place them spaced out on a parchment-lined baking sheet so they cook evenly without sticking.

Step 3: Bake and Broil to Perfection

Pop the tray into your preheated 400°F oven and bake for 25 minutes. This step gently cooks the meatballs all the way through. To get that irresistible golden-brown crust, finish them under the broiler for 1 to 2 minutes, watching carefully to avoid burning.

Step 4: Simmer the Sticky Glaze

While the meatballs bake, mix up the glaze ingredients — coconut aminos, honey, rice vinegar, sriracha, grated ginger, garlic powder, and sesame oil — in a nonstick skillet over medium-low heat. Bring it to a gentle simmer and cook, stirring often, until the sauce thickens enough to coat the back of a spoon. This usually takes about 3 to 5 minutes. This sticky glaze is what transforms these simple meatballs into a flavor-packed treat.

Step 5: Toss and Serve

Carefully add the baked meatballs into the skillet and toss them in the glaze until thoroughly coated and shiny. Remove from heat immediately to keep that perfect sticky texture. Serve these beauties over fluffy jasmine rice with your favorite steamed or roasted broccoli and a sprinkling of sesame seeds for a restaurant-worthy meal at home.

Top Tip

After making this Sticky Ginger Chicken Meatballs Recipe countless times, I’ve learned a few secrets that really help get that perfect texture and glaze every time.

Don’t Overmix: When combining the meatball ingredients, mix just until everything comes together — overworking the chicken makes the meatballs tough.
Oil Your Hands: Keeping your hands lightly oiled makes shaping the meatballs faster and less sticky.
Watch the Broiler: The broiling step is quick but key for crispness — keep your eyes on it to avoid any burning.
Thicken the Glaze Properly: Allow the glaze to simmer long enough to thicken; this ensures it clings nicely and forms that signature sticky coating.

How to Serve Sticky Ginger Chicken Meatballs Recipe

ginger chicken meatballs - Serving Suggestion

Garnishes

I almost always finish with a generous sprinkle of toasted sesame seeds — they add just the right crunch and nutty touch. If I have fresh cilantro on hand, a few leaves on top brighten the dish beautifully. Sometimes I toss on chopped green onions for extra color and that mild onion punch.

Side Dishes

Steamed or roasted broccoli is my go-to, offering a fresh contrast to the meatballs’ richness. You could also pair them with garlic sautéed greens or a crisp cucumber salad for a refreshing balance. And of course, a fluffy bed of jasmine rice soaks up every bit of that luscious glaze.

Creative Ways to Present

For a party or sharing platter, I’ve arranged these meatballs on skewers with pieces of bell pepper and pineapple, drizzled extra glaze on top — the sweet and spicy combination is always a hit. They also work well as sliders stuffed into small buns with mayo and crunchy slaw for a fun twist.

Make Ahead and Storage

Storing Leftovers

I store leftover meatballs and glaze separately in airtight containers in the fridge for up to 3 days. This keeps the meatballs from becoming soggy so when warmed, they taste just as fresh as the first time.

Freezing

These meatballs freeze beautifully — after baking and glazing, I let them cool fully, then freeze in a single layer on a baking sheet before transferring to a freezer bag. They’ll keep for up to 3 months, making them perfect for meal prepping your week ahead.

Reheating

I gently reheat leftovers on the stovetop in a skillet with a splash of water and a drizzle of extra glaze to revive their sticky goodness without drying them out. You can also microwave on medium power covered loosely with a damp paper towel, but stovetop heating gives a better texture.

Frequently Asked Questions:

Can I make this recipe gluten-free?

Absolutely! This Sticky Ginger Chicken Meatballs Recipe is naturally gluten-free because it uses almond flour instead of breadcrumbs and coconut aminos instead of soy sauce, making it safe for gluten-sensitive eaters.

How spicy are these meatballs?

The level of heat can be adjusted easily by varying the amount of sriracha you add. The recipe has just enough for a gentle spicy kick, but if you want mild, use less or leave it out altogether. For more heat, add extra sriracha or even a dash of chili flakes.

Can I use ground turkey instead of chicken?

Yes! Ground turkey works great as a substitute. The meatballs might be slightly denser, but the sticky ginger glaze covers everything beautifully and keeps them juicy.

What’s the best way to reheat leftovers?

The best way is to gently warm meatballs in a skillet over low heat with a splash of water and some leftover glaze, which helps keep them moist and sticky. Microwaving works too but can sometimes dry them out a bit.

Final Thoughts

This Sticky Ginger Chicken Meatballs Recipe is one of those dishes I keep tucked in my regular rotation because it’s just that good — easy enough for a busy night yet impressive enough for company. It’s a comforting, flavorful meal that makes a simple ingredient list feel special. I’m excited for you to give it a try and find your own little kitchen moments of joy while making it.